Seems like we've been having a lot of chowders lately, but they're good when it's cold- and extremely easy when you can just throw a bunch of ingredients into the crock pot in the morning and dish it up at dinnertime. I tried this one last weekend since we needed to use up some ham that had been taken out of the freezer that we didn't eat all of a few nights prior. It turned out alright, but I think they could have cooked for a couple more hours. The carrots and potatoes were a little too firm still. Mike added some cream of mushroom soup later in the week and said that improved it some- that the veggies had softened a bit.
Nevertheless, I'm ready for some lighter foods. After being sick and sluggish for almost a week, my stomach has shrunk, and most foods seem too heavy or something. Maybe it's the warmer weather too. I'm excited about starting to cook with spring produce.
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We just made this amazing vegan corn chowder yesterday (and finished the pot for breakfast; Rob downed three bowls before bed). I'll have to send you the recipe. We got it from this wonderful cookbook called The Conscious Cook that we got from Chris Ordaz. Some really great dishes. The creaminess comes from cashew cream, blended soaked raw cashews. The stuff is pretty amazing.
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